- 1 leftover turkey carcass
- 3 cups cooked turkey diced into bite size pieces
- 4 Tbsp butter
- 1 cup chopped onion
- 2 cups sliced carrots
- 1 cup sliced celery
- 3/4 cup flour divided
- 1 tsp chicken bouillon
- 2 tsp salt
- black pepper to taste
- 2 cups half and half cream
- 8 oz egg noodles
- Place the turkey carcass in a large pot (at least 8 quart) and cover completely with water. Bring to a boil and then reduce to a simmer. Allow to simmer for 1 hour.
- Remove the carcass from the stock in the pot. Pour the stock through the strainer. Take any remaining meat off of the carcass. This can be used as part of your 3 cups of cooked and diced turkey. Set the broth aside to cool. You will need 12 cups of the broth for this soup. Any extra can be frozen for future soups and other recipes.
- In a large pot (at least 8 quart), saute the celery, carrots and onion in the butter until they are almost tender. Reduce heat to low and sprinkle 1/4 cup of the flour over the vegetables. Stir to combine and cook for 1 minute. Gradually add 4 cups of the broth. Bring this mixture to a boil and cook, stirring constantly for about two minutes, or until thickened.
- Add in the remaining 8 cups of broth, the bouillon, salt, pepper and diced turkey. Reduce the heat to low and simmer for 30 minutes.
- While the soup is simmering, cook the egg noodles according to the pkg directions, drain and set aside.
- Whisk the remaining flour with the half and half. Slowly add the mixture into the soup while stirring. Cook until thickened. Serves 10-12.
- Category: Soup
- Method: Stove Top
- Cuisine: American